Vegan Mini Strawberry Cheesecake
Gluten-free, plant-based, and irresistibly delicious, these mini vegan cheesecake bites are perfect for summer entertaining or as a healthy afternoon snack. And they're no-bake to boot!
- ⅔ cup Nature's Eat's Walnut Flour
- 3 tbsp preferred nut butter
- ¼ cup maple syrup
- ⅔ cup dairy-free greek yogurt
- ½ tsp vanilla
- 4 large strawberries, pureed
Lightly spray a muffin pan; set aside.
Scoop about one tablespoon each into 9 cups, pressing with back of tablespoon to flatten.
In a medium bowl mix together yogurt, maple syrup and vanilla until smooth.
Evenly distribute batter on top of crusts. Top with 2-3 tbsp of strawberry puree.
Pop into the freezer to thicken for 30-45 minutes.